淀粉特性与面条品质关系研究进展
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- 英文论文题名：Advances in the relationship between starch properties and noodle quality
- 论文作者：高晴 ; 郑学玲
- 英文论文作者：Gao Qing ; Zheng Xueling ; College of Food Science and Technology ; Henan University of Technology
- 年：2016
- 作者机构：河南工业大学粮油食品学院;
- 论文关键词：淀粉 ; 面条品质 ; 糊化特性
- 英文论文关键词：starch ; noodle quality ; pasting properties
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS213.24
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：108k
- 原文格式：O
- 会议级别：全国
摘要
面条是亚洲国家重要的主食之一,约占小麦食品总消费量的40%。工业化面条口感和筋力较差、熟断条率较高、蒸煮损失大、货架期短。面对工业化面条存在的问题,以小麦面粉为主要原料,通过添加外源淀粉来改善面条品质的方法受到广泛关注。这些研究通过添加谷物淀粉、薯类淀粉、豆类淀粉以及变性淀粉等,探究了其对颗粒形态、粒度分布、膨胀特性、糊化特性、蒸煮品质和质构特性等性质的影响。发现口感较好的面条其淀粉粒径较大、膨胀特性较好、糊化温度较低、糊化峰值粘度较高;面条硬度随直链淀粉含量的增加而提高;破损淀粉含量升高会导致面团吸水量增大、面条质地更加柔软。但这些淀粉对面条品质影响的机理却缺少更为深入和系统的研究。本文综述了不同种类淀粉的性质和其对面条品质的影响,旨在为提高工业化面条品质提供理论参考。
Noodles is one of the important staple food in Asia,accounting for 40%of total consumption of wheat food.But the industrial noodles have poor taste with weak gluten,high cooked broken rate and cooking loss,short shelf life and so on.Facing with the problems existing in the industrial noodles,adding exogenous starch into wheat flour to improve noodle quality has been widely concerned.These studies explore the the relationship between the size and distribution of starch granules,swelling properties,pasting properties,cooking quality,texture properties and noodle quality by adding cereal starches,tuber starches,legume starches and modified starch.It was found that excellent noodles have larger size,better swelling property,lower pasting temperature and higher pasting peak viscosity;hardness of noodles increased with the increase of amylose;die increase of damaged starch led the dough absorpted more water and the noodle appeared a more soft texture.However,the mechanism of the effect of these starch on noodle quality is lack of more thorough and systematic research.This paper reviews the properties of different types of starch and its effect on noodle quality,aiming at providing a theoretical reference for improving industrialization noodle quality.
Noodles is one of the important staple food in Asia,accounting for 40%of total consumption of wheat food.But the industrial noodles have poor taste with weak gluten,high cooked broken rate and cooking loss,short shelf life and so on.Facing with the problems existing in the industrial noodles,adding exogenous starch into wheat flour to improve noodle quality has been widely concerned.These studies explore the the relationship between the size and distribution of starch granules,swelling properties,pasting properties,cooking quality,texture properties and noodle quality by adding cereal starches,tuber starches,legume starches and modified starch.It was found that excellent noodles have larger size,better swelling property,lower pasting temperature and higher pasting peak viscosity;hardness of noodles increased with the increase of amylose;die increase of damaged starch led the dough absorpted more water and the noodle appeared a more soft texture.However,the mechanism of the effect of these starch on noodle quality is lack of more thorough and systematic research.This paper reviews the properties of different types of starch and its effect on noodle quality,aiming at providing a theoretical reference for improving industrialization noodle quality.
引文